Pumpkin Pie Squares Recipe

Pumpkin Pie Squares Recipe Rating 5

This dessert, a nice change from pumpkin pie, is a great hit everywhere I bring it. I'm always asked for the recipe. —Sue Draheim

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Pumpkin Pie Squares Recipe
  • Prep: 15 min. Bake: 50 min. + chilling
  • Yield: 12-16 Servings
15 50 65

Ingredients

  • 1 can (29 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 package (18-1/2 ounces) butter recipe golden cake mix
  • 1 cup butter, melted
  • 1 cup chopped pecans
  • Whipped topping, optional

Directions

  • In a large bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans.
  • Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping. Yield: 12-16.

Nutritional Facts 1 serving (1 square) equals 419 calories, 22 g fat (10 g saturated fat), 91 mg cholesterol, 360 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Pumpkin Pie Squares in Test Kitchen Favorites 2004 , p239

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Reviews for Pumpkin Pie Squares (1)

Pumpkin Pie Squares

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Reviewed on Nov. 23, 2008 by DSFISH

to cut down on fat and calories I reduced sugar to 3/4 cup, butter to 3/4 cup, and eggs to 3. Excellent dessert just made a lighter.

 
 
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